Raagi Mudde Recipe in Stove-top Pressure Cooker or IP
1 C water
A pinch of salt (optional)
1/2 C raagi flour
Add water and a pinch of salt to pressure cooker, and cook for 2 whistles on high (Steam and More 2 mins)
Quick pressure release
Mix in raagi flour thoroughly, avoiding lumps and ensuring there is no dry flour.
Keep the pressure cooker closed for 15mins with the whistle. No need to switch it on/warm/heat again.
Open and shape into mudde, by dipping your hand in cold water.
I used home ground raagi flour for this recipe, but the amount of water required varies with the flour. Fresh flours give better results.
Traditionally, Raagi mudde is eaten with a very spicy sambar made with either spinach or something similar!
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